Basil Butter

I love butter. Yes, I am a dietitian and I eat butter. Butter alone and in moderation won’t kill you, I promise 🙂

We received some crazy looking garlic greens in our CSA. We were told to dice them and cook them just like we would garlic. I used them in a few dishes, but had so much left that I had to figure out what else to do with them before they went bad. At first I thought I would dice them, portion 1 tbsp into baggies, and freeze them. But then I looked outside to the garden to see the basil was growing crazy, and it hit me – basil butter with fresh homemade bread. Is there anything better?

There are a few things I love about butter spreads. First, it is delicious. Second, you can spread it out of the refrigerator without tearing your toast. Third, it takes something that is less healthy (butter) and makes it into a more heart healthy food.

Basil Butter
– 1 stick of butter, softened
– 1 c. loosely packed basil
– 1/2 cup diced garlic greens or ramps
– 1 cup olive oil

1. Add the basil and garlic to the food processor. Pulse until well chopped.
2. Place the butter into a food processor and whip up. While the food processor is going, add the olive oil.
3. Scoop into a container and store in the refrigerator. You can also freeze the butter if you don’t plan to eat it within the next few weeks.


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